Applebee’s Chicken Wonton Tacos

If you are craving Applebee’s Chicken Wonton Tacos at home this recipe captures everything you love about the restaurant favorite with crisp shells sticky-sweet chicken and a fresh crunchy slaw. Packed with flavor and restaurant-level texture it is my go-to when I want something fun and satisfying that is quick enough for a busy weeknight but special enough to wow guests.

I made these for a family movie night and the kids devoured them so fast I had to double the recipe the second time. They are now a request for every birthday and potluck.

Ingredients

• Diced boneless skinless chicken breasts: The smaller pieces soak up more flavor and stay juicy
• Sesame oil: Deep nutty undertone makes the chicken filling rich
• Soy sauce: Brings salt and umami for an authentic Asian twist Use low sodium for a lighter touch
• Hoisin sauce: Sweet and complex sauce is a must for sticky flavor Opt for a high-quality hoisin
• Teriyaki sauce: Adds extra depth and glossy finish Look for one without corn syrup if possible
• Honey: Natural sweetness helps the sauce caramelize
• Minced garlic: Pungent and fresh flavor Pick tight heavy garlic heads
• Fresh ginger: Grated to boost aroma and a little warmth Choose plump smooth skin pieces
• Shredded green cabbage: Adds cool crunch and balances the sweet chicken
• Shredded carrots: Extra color and mild sweetness Use freshly shredded for best texture
• Chopped green onions: Peppery freshness to lift the slaw
• Rice vinegar: Makes the slaw bright and keeps it light Seasoned rice vinegar is great here
• Sugar: Light touch of sweetness to the slaw A little goes a long way
• Salt: Essential for flavor and crunch in the slaw Try flaky sea salt if you have it
• Wonton wrappers: Crisp up into signature mini taco shells Make sure they are fresh and pliable
• Nonstick cooking spray: Helps wontons turn golden and not stick to your muffin tin
• Chopped cilantro: Optional but bright and herby for a finishing touch
• Sesame seeds: Optional for a little crunch and nutty aroma
• Extra green onions: Lively garnish for more color and zip

Instructions

Prep the Chicken:

Dice chicken breasts into small bite-sized pieces to make sure every bit cooks quickly and soaks up sauce. In a large bowl whisk together all sauce ingredients until smooth. Pour over chicken and toss to coat thoroughly then let rest while prepping other ingredients. This short marination gives tons of flavor in just minutes.

Make the Slaw:

In a medium bowl toss together the cabbage carrots and green onions. Drizzle with rice vinegar and sesame oil sprinkle on sugar and salt and thoroughly mix everything together. Let it sit on the counter for at least ten minutes so the veggies soften slightly and the flavors meld.

Cook the Chicken:

Heat a skillet over medium heat until hot. Add the marinated chicken including all the marinade. Stir often so nothing burns and cook until the chicken is golden caramelized and cooked through about eight to ten minutes. The sauce will start to reduce and get sticky and glossy on the chicken.

Bake the Wonton Shells:

Set your oven to three hundred seventy five degrees Fahrenheit. Flip a muffin tin upside down so the bottoms face up this will help form the taco shell shape. Lightly spray both sides of each wonton wrapper with nonstick spray then drape over the muffin tin bottoms forming little hanging taco shapes. Bake for six to eight minutes until crisp and golden. Allow to cool while you finish the filling.

Assemble the Tacos:

With everything cooked and ready spoon generous portions of chicken into each crispy wonton shell. Top with a scoop of crunchy slaw. Sprinkle with optional cilantro sesame seeds or more onions for extra pop and serve immediately while crisp.

My favorite part has got to be that sticky sweet chicken filling as it never fails to remind me of fun nights out with friends at our favorite booth. My kids each try to build the tallest taco possible and it always turns into a laugh-filled competition.

Storage Tips

Leftover cooked wonton shells can be stored in an airtight container at room temperature for up to two days and crisped in the oven for a few minutes before serving. The chicken and slaw should be cooled and stored in the fridge separately for up to three days. Assemble tacos only when ready to eat for optimal crunch.

Ingredient Substitutions

For a vegetarian twist use finely diced tofu or strips of seared portobello mushrooms in place of the chicken marinate and cook just as described. If you are out of rice vinegar a splash of white vinegar or lime juice will brighten the slaw. Feel free to swap in red cabbage for extra color or add thinly sliced bell pepper to the slaw.

Serving Suggestions

Serve these as an appetizer for any party or as a playful main paired with sticky rice and extra slaw on the side. This recipe doubles easily for a crowd and if you want to go restaurant-style arrange the tacos upright in a napkin-lined loaf pan for easy grabbing.

Cultural and Seasonal Context

These tacos are inspired by Asian fusion cuisine popularized in American chain restaurants like Applebee’s where familiar favorites get a playful twist. In summer add sweet mango or pineapple bits to the slaw for a tropical burst. In winter serve with warming miso soup for a complete comfort meal.

Recipe Notes

Bake wonton shells just until golden for optimal crispness Letting the slaw sit longer helps everything taste brighter Chill your mixing bowls for extra refreshing slaw

Success Stories

I once brought these to a neighborhood potluck and they vanished before I made it through the line. A friend said they were better than any takeout she had tried. A relative even requested the recipe a week later reporting it was a huge hit with her picky eaters.

Freezer Meal Conversion

While the crispy wonton shells are best fresh the cooked chicken filling can be frozen in an airtight container for up to two months. Thaw in the fridge and rewarm gently on the stove then build tacos with freshly baked shells and slaw.

These Applebee’s Chicken Wonton Tacos are a guaranteed hit at your next get together or family meal. Crispy savory and fresh they are sure to impress.

Recipe Q&A

→ How do you make wonton shells extra crispy?

Bake wonton wrappers draped over inverted muffin tins at 375°F until golden, about 6–8 minutes. Let cool to set their shape.

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay extra juicy after cooking in the marinade.

→ What gives the chicken its sweet and savory glaze?

A blend of soy, hoisin, teriyaki, honey, garlic, and ginger delivers the signature sticky, flavorful coating.

→ What are some topping suggestions?

Chopped cilantro, sesame seeds, and extra sliced green onions add freshness and visual appeal to each taco.

→ Can slaw be made ahead of time?

Yes, prepare the slaw early and chill. Flavors meld further as it sits, making it even tastier.